Ingredients:

  • 4 cups (500g) all-purpose flour
  • 2 teaspoons (10g) instant yeast
  • 1 ½ teaspoons (9g) salt
  • 1 ½ cups (360ml) warm water (about 110°F/43°C)
  • ½ cup (120ml) extra-virgin olive oil (plus more for drizzling)
  • 1 tablespoon (12g) flaky sea salt (e.g., Maldon)
  • Fresh herbs (e.g., rosemary, thyme, or a sprinkle of oregano)
  • ¼ cup (50g) cherry tomatoes, halved (optional)
  • ¼ cup (40g) grated Parmesan cheese or vegan alternative (optional)

Instructions:

  1. In a large mixing bowl, whisk together the flour, yeast, and salt.
  2. Add warm water and olive oil to the dry ingredients. Stir until a shaggy dough forms.
  3. Lightly knead the dough in the bowl for about 2 minutes, just until it comes together.
  4. Cover the bowl with a kitchen towel. Let the dough rise in a warm place for 30 minutes.
  5. Drizzle olive oil onto the baking sheet. Transfer the dough onto the sheet and stretch it out with your fingers to fit.
  6. Cover the dough with a towel and let it rise for another 20 minutes until puffy.
  7. Preheat the oven to 425°F (220°C).
  8. Press dimples into the dough with your fingers, drizzle with olive oil, sprinkle with sea salt, herbs, and optional toppings (like tomatoes and cheese).
  9. Bake for 20-25 minutes until golden brown and crisp.
  10. Remove from oven, let cool slightly, slice, and serve warm.